"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Buenelos with variations Recipe

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This recipe for Buenelos with variations, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
(Mexican Doughnuts)

3/4 c milk
4 T butter
1 T anise seed, crushed
1 t salt
2 eggs, beaten
3 c flour
1 t baking powder
1/2 c sugar
1 t cinnamon

Directions:
Directions:
In small saucepan, heat milk, butter, crushed anise seed, and salt to
boiling; cool to room temperature. Stir in beaten eggs. In mixing bowl,
thoroughly stir together flour and baking powder. Add egg mixture to dry
ingredients; mix well.

Turn dough out onto floured board, knead 2 to 3 minutes. Divide and shape
dough into 20 balls. Cover, let rest 10 minutes. Roll out each ball to a
4-inch circle. Fry, one at a time, in deep hot fat (375o) for 4 minutes or
until golden brown, turning once. (Keep remaining circles of dough covered.)
Drain doughnuts on paper towels. Combine sugar and cinnamon in plastic bag.
Gently shake warm doughnuts, one at a time, in sugar mixture. Makes 20
doughnuts.

BUNUELOS

2 cups flour
1/2 teaspoon baking powder
1/4 cup milk
4 cups oil for frying
1 Tablespoon sugar
2 eggs
2 Tablespoons butter, melted
2 cups vegetable oil
1/2 cup confectioner's sugar
1 teaspoon honey

In a large bowl, add 1 /34 of the flour, sugar, salt and baking powder. In
another bowl, beat the eggs together with the milk and butter. Fold in the
dry ingredients. Gradually add the remaining flour. Chill covered for 1
hour. On a well floured surface roll the dough to a 1/8-inch thickness. Cut
out cookies with a cookie or doughnut cutter and stack between rolls of
waxed paper. In a large pot, heat the oil to 365 F. fry the bough a few at
a time just until puffed. Drain on a bed of paper towels. Combine the
confectioner's sugar with the honey and stir until smooth. Glaze each cookie
with the sugar mixture.

BUNUELOS 1

4 cups flour
1/2 cup shortening
1 1/2 cups hot water
cooking oil
sugar
ground cinnamon

Mix flour and shortening and add water. Blend like bread or tortilla dough.
Let sit for about 20 minutes, covered. Shape into quarter size balls, and
let sit 20 minutes more. Roll out very thin, pulling with hands if
necessary. If dough is sticky, sprinkle flour on the rolling area. In a
frying pan place 1 inch of oil and allow it to get very hot. Place bunuelo
in pan, let brown to a golden brown on each side. Remove and quickly
sprinkle sugar and cinnamon mixture on both sides. Do not cover the
bunuelos or they will get soggy.

BUNUELOS 2

2 eggs
2 tsp. sugar
1 cup milk
1 cup flour, sifted
1/4 tsp. salt
1 tsp. vanilla
oil
powdered sugar
cinnamon
syrup

Add sugar to eggs and beat. Add milk and continue beating. Add sifted
flour and salt to above mixture while beating. Add vanilla. Fry in hot oil
using a Rosette wheel. May be dusted with powdered sugar, cinnamon, or
served in bowls with syrup.

SOPAPILLAS (BUNUELOS 3)

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 1/2 cups warm water
2 quarts oil for frying

In a large bowl, stir together flour, baking powder, salt and shortening.
Stir in water; mix until dough is smooth. Cover and let stand for 20
minutes. Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3
inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry
until golden brown on both sides. Drain on paper towels and serve hot. Pass
honey for dipping.

BUNUELOS 4
(from Authentic Mexican Cooking by Luis and Marilyn Peinado)

1 (1/4oz) packet yeast
1/4 cup warm milk (105-15 degrees F)
1/4 cup sugar
1/4 cup butter, room temperature
1/4 cup vegetable shortening
1 tsp salt
4 cups flour
1/2 cup milk, warm
2 cups corn oil
1 cup sugar
1 tsp cinnamon

In a 5 quart mixer, dissolve yeast in 1/4 cup warm milk with 1/4 cup sugar,
about 5 minutes. On stir speed with shield protector, mix in butter and
vegetable shortening and beat until well mixed, about 2 minutes. On stir
speed, mix in salt and all the flour (1 cup at a time) alternately with 1/2
cup warm milk, until dough forms a light paste. Transfer to a greased bowl
and let rise until double in size. Punch down, transfer to plastic bag, and
place in refrigerator for 8 hours or overnight.

Divide dough into 1 inch balls. On a lightly floured board, using a rolling
pin, flatten the balls to 5 inch rounds. Heat oil in a wide deep fryer and
fry rounds in very hot oil, turning once. Transfer to platter with paper
towels to drain off excess oil. Sprinkle with 1 cup sugar and the cinnamon.
Makes 24.

 

 

 

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